The Brown chef Laurent Geroli cooks Italian

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WHAS11.com

Posted on March 8, 2013 at 12:17 PM

Updated Friday, Mar 8 at 12:31 PM

Italian Wine Dinner

$69 per person

Wednesday, March 13 at 7 p.m.

The Brown Hotel at 335 W. Broadway

(502) 583-1234

www.brownhotel.com

 

Ahi Tuna Carpaccio with Smoked Tomato-Caper Berry Relish and Boquerones Vinaigrette

Ingredients:

1 oz. #1 ahi tuna

 

Relish:

2 tomatoes, smoked, peeled and chopped

¼ cup caper berries, split in half and smoked

¼ red onion, minced

1 T. garlic, chopped

1 T. Italian parsley, chopped

3 t. olive oil

Juice of ½ lemon

Salt and pepper

 

Vinaigrette:

4-5 white anchovies

1-2 shallots, chopped

4-5 garlic cloves, chopped

1 T. fresh basil, chopped

½ c. champagne vinegar

1½ c. olive oil

Juice of ½ lemon

½ t. Dijon mustard

 

Method:

Pound ahi tuna thin and serve with relish and vinaigrette. To make vinaigrette, add all but the oil to food processor and puree. Slowly emulsify oil to desired consistency. To make relish, toss ingredients together in a bowl.

 

 

 

 

 

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